Blackened Sheepshead With Basil-Lime Cream Sauce

From YavelWiki

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Current revision as of 04:02, 11 November 2020

Ingredients

• Olive oil
• 4 6-ounce Sheepshead fillets (or any other white fish)
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon granulated garlic
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 jalapeno pepper sliced into rings
• Lime slices for serving
• Avocado slices for serving

Cream Sauce

• ½ cup crema or sour cream
• Juice from half a lime
• Zest from half a lime + more as needed
• 1-1/2 tablespoons finely chopped basil

Steps

1. Heat olive oil in a large pan to medium-high heat.
2. Season the fish fillets with the cayenne, paprika, garlic, basil and salt and pepper.
3. Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Add a splash of water and cover. Cook another few minutes, or until the fish is cooked through and moist within. Do not overcook or it can become dry.
4. While the fish is cooking, add the jalapeno slices to a hot pan with a splash of olive oil and crisp them up. It should take a couple minutes per side. Remove from heat.
5. Make the cream sauce by whisking together the sour cream, lime juice, lime zest and basil.
6. Drizzle the basil-lime cream over the whitefish and serve with crispy jalapeno slices, slices of lime, and a bit more lime zest over the top. Add avocado on the side.